This recipe is contributed by Lloyd Jennings, creator of the blog and recipe site gribbl.com.
This popular Asian influenced dessert contrasts the smooth textures of the green tea mousse with fluffy sponge and a topping of crunchy green tea sugar and toasted sesame seeds. Fine green tea powder is infused into the creamy mousse creating a vibrant lime green pudding. Serve with brown sugar, dark sesame seeds and fresh strawberries to create a colourful work of art.
Green Tea & Black Sesame Mousse Cake
4 egg yolks
4 egg whites
1/4 cup/50 g superfine sugar (castor sugar)
3/4 cup/100 g self rising flour
1/8 cup/30 ml water
½ tsp black sesame paste
Green Tea Mousse:
4 egg yolks
1/8 cup/30ml whole milk
1/4 cup/50g superfine sugar (castor sugar)
1 1/4 cups/280ml whipped cream
2 tsp green tea powder
1/4 cup/60 ml water
1/2 cup/65g gelatin powder (dissolved)
- Mix the water, egg yolk and caster sugar together in a mixing bowl. Stir till the mixture becomes smooth.
- Add sesame paste and flour to the mixture and gently fold in until the mixture becomes smooth.
- Whisk egg white with sugar until it reaches stiff peaks. Pour the egg yolk mixture into a 9 inch square cake mould.
- Bake the sponge mixture at 340 F for for around 25 – 30 minutes.
- Remove from the oven and allow the sponge cake to cool. Divide the cake into two slices and place one slice into a 9 inch square cake mould.
- To make the mousse, heat the milk and castor sugar together but do not boil. Add the green tea powder. Mix in the egg yolks and stir well. Now add gelatin mixture. Allow it to cool.
- Pour a part of the mousse filling onto the cake tin. Place the other slice of the green tea sponge cake above it.
- Pour the remaining mixture on top of the slice and even it out. Refrigerate for 4 hours until the mousse sets.
- Remove the mousse cake from tin and garnish with green tea powder, toasted sesame seeds and fresh strawberries.